Creamy champignon soup with cream. Step-by-step recipe with photos Creamy puree soup with champignons

In the summer, when there are fresh mushrooms, cook mushroom soup! But in winter, when mushrooms, by definition, can only be frozen (either in the forest, or in the refrigerator), we simply adore cream of mushroom soup with cream of frozen mushrooms. No, in the summer, of course, you can also make assorted mushroom soup using the same principle, but in the winter this is generally the best option, because the mixture of mushrooms gives a completely different taste than champignons, and different than dried mushrooms.

I use a store-bought mixture, but I think someone might have mushrooms in their freezer that have been frozen since the summer. Then consider this their finest hour!

We defrost the mushrooms in the microwave, and then be sure to drain the water from them.

While the mushrooms are defrosting, peel and cut the potatoes, place them in a saucepan, add water to cover, but not less than 500 ml, and set to cook.

Peel and finely chop the carrots and onions.

Fry carrots and onions in vegetable oil until golden.

If the mushrooms have already defrosted and drained by this time, then add them to the onions and carrots and fry, stirring, over high heat until the mucus stops oozing from the mushrooms and the mixture in the frying pan becomes dry. At this point it will already smell very intense.

If the potatoes are already ready at this point (soft, easily pierced with the tip of a knife), then add the mushrooms to it and cook everything together for another 5 minutes. If the potatoes are not ready, then add the mushrooms and cook until the potatoes are ready.

Puree everything with a blender to your desired consistency.

Add cream and only then add salt. Ideally, creamy mushroom soup should be allowed to brew for another five minutes.

This is the kind of thick, creamy soup we’ll get.

Bon appetit!

Cream soup is a common type of soup that will appeal to all those who are tired of traditional soups. It is prepared using mushrooms, chicken, vegetables and other products. We invite you to prepare a delicious cream soup based on cream and champignons. Cream will add tenderness to the soup, and champignons will make it aromatic and add richness. How to prepare cream soup from champignons and cream and champignons?

Creamy champignon soup with cream: a classic recipe

What you need for cooking

1. Meat broth 5-6 cups
2. Medium size onion 1 pc.
3. Fresh champignons 400-500 g
4. Premium wheat flour 50 g
5. Cream 15-20% fat 200 ml.
6. Salt, ground black pepper to taste
7. Creamy natural butter 20-25 g
8. Garlic clove 2 pcs.
9. Olive oil optional
10. Greens (dill, parsley or cilantro) for decoration

Sequencing

1. Peel the onions and garlic. Pass the garlic cloves through a garlic press or finely chop. Finely chop the peeled onion with a knife.
2. Rinse the champignons under running water and let them dry a little. As soon as the mushrooms dry a little, cut them into slices. It is important to cut the champignons into medium-sized slices, since thick slices will be harder to mash with a blender, and thin slices will lose their flavor when frying.
3. Heat a little olive oil in a frying pan and add chopped onions, mushrooms and garlic. Set the heat to medium or low and fry the onions, garlic and mushrooms, stirring them constantly with a spatula. Once the onion becomes translucent and the garlic is browned, add the sifted wheat flour to the mixture. Mix all ingredients well. Then turn off the heat and let the mixture cool slightly.
4. Take the prepared broth and pour it into a large saucepan. Turn the heat to low and season it with salt and pepper. Mix everything thoroughly and bring the broth to a boil. As soon as the meat broth boils, add fried onions, garlic, mushrooms and mix everything again. Turn off the heat and let the broth with vegetables cool to 60-70 degrees.
5. Take an immersion blender and blend all ingredients.
6. Pour cream into the soup, add salt, butter and pepper to taste. Mix everything thoroughly with a blender until it reaches a uniform puree-like consistency.
7. Pour the soup into bowls and garnish with finely chopped herbs if desired.

Creamy champignon soup with cream and cheese based on chicken broth

What you need for cooking

1. Chicken broth 1.5 l.
2. Fresh champignons 500 g
3. Cream 15-20% fat 150 ml.
4. Onions 1-2 pcs. (depending on size)
5. Processed cheese 20 g
6. Salt, pepper to taste
7. Vegetable oil
8. Butter 20 g

1. Rinse the champignons and let them dry a little. Cut them into medium-sized slices.
2. Peel the onion and cut it into cubes.
3. Take a large frying pan and heat vegetable oil and butter in it. Once the butter is melted, add the onion and chopped mushrooms to the pan. Mix everything thoroughly and simmer the mixture over low heat until it is completely cooked. By this time, the onion will become transparent and all the water will evaporate from the champignons.
4. Heat the chicken broth and add the fried onions and mushrooms to it. Then add salt and pepper to the mixture, add the cream cheese and heat the soup over low heat until the cheese has melted.
5. Mix all ingredients using a blender until the cream soup has a uniform color and consistency.

Even an inexperienced housewife can prepare creamy champignon soup. The main thing is to maintain proportions and follow the recipe. To decorate the prepared soup, greens and grated low-fat cheese are perfect.

Rich broth, pleasant mushroom aroma and rich taste - all this combines into a nutritious and appetizing mushroom soup with cream. This elementary dish will fit perfectly into a regular weekday menu and will feed the whole family a complete meal. Thanks to butter (this is what we will use to fry onions and champignons) and milk cream, the soup acquires the most delicate taste, and potatoes add the thickness, richness and additional flavor “shades” necessary for the first course.

Ingredients per 1.5 liters of water:

• champignons - 300 g;
• onion - ½ piece;
• potatoes - 1-2 pcs.;
• cream 20% - 150 ml;
• butter - 30 g;
• greens - a small bunch;
• salt - to taste.

Mushroom champignon soup - recipe with cream

1. Chop the peeled onion into small cubes and fry in butter, remembering to stir. We thoroughly wash the champignons, chop them into thin slices and add them to the golden onion slices.
   
2. When all the moisture released by the mushrooms has evaporated, remove the pan from the heat.
   
3. Bring 1.5 liters of water to a boil. Without wasting time, wash, peel and cut the potatoes into cubes - load them into the already boiling liquid. To get a thick, hearty soup you will need 2-3 large potatoes, and for a liquid broth only 1 tuber will be enough - the choice is up to the cook!
   
4. Cook the broth without salt for the next 10-15 minutes. After making sure that the potato cubes have already become soft, add the fried champignons along with the onions. Continue cooking at low simmer for another couple of minutes.
   
5. The final step is to pour liquid milk cream into the mushroom soup and add salt. Bring the whitened broth to a boil, then immediately remove from heat.
   
6. Pour freshly brewed mushroom soup with cream into plates, sprinkling each portion with finely chopped herbs. Serve the delicious first course immediately!
   

Champignon soup is ready! Enjoy your meal!

Creamy champignon soup with cream is a light first course. Both fresh and frozen mushrooms are suitable for its preparation.

Creamy champignon soup with cream can be decorated with a sprig of parsley

Ingredients

Fresh champignons 500 grams Bulb onions 2 pieces) Beef broth 0 liters Cream 200 milliliters Butter 50 grams Flour 40 grams

• Number of servings: 3
• Cooking time: 40 minutes

Making creamy champignon soup with cream

This is the simplest recipe, it includes a minimum set of vegetables.

Cream of both 10 and 20% fat content is suitable. You can use not only beef, but also chicken broth. The richer it is, the more satisfying the soup will be.

1. Chop the onion and fry it in butter.
2. Cut the mushrooms into slices and add to the onion. Simmer until the liquid has completely evaporated.
3. Melt butter in a saucepan, add 2 tbsp. l. flour. Keep the mixture on low heat for a couple of minutes, stirring constantly.
4. Pour in the broth, bring to a boil, add mushrooms and onions, add a mixture of butter and flour, pour in the cream. Use a blender to puree everything. Boil over heat for 2-3 minutes, add salt to taste.

In the photo, the creamy champignon soup with cream was garnished with several slices of mushrooms; they should be left whole when slicing.

Chicken cream soup of champignons with cream

Chicken, porcini mushrooms and cheese are a tasty and satisfying combination.

Required ingredients:

• 300 g chicken fillet;
• 400 g champignons;
• 1 onion;
• 200 ml cream;
• 1 processed cheese;
• 50 g butter;
• 300 g white bread;
• Salt, black pepper to taste.

It is convenient to use an immersion blender to prepare cream soup. Products can be chopped directly in the pan.

1. Boil the chicken until tender in salted water. Do not drain the broth, remove the meat, divide it into fibers and chop finely.
2. Cut the mushrooms into slices. Fry in a frying pan without oil. Chop the onion and add to the champignons. Simmer with the lid closed until the liquid from the mushrooms has completely evaporated.
3. Pour 200 ml of chicken broth over mushrooms, onions and meat. Pour in slightly warmed cream. Add processed cheese cut into pieces. Mix everything well, put the mixture on the fire, and simmer for a couple of minutes. Grind in a blender, salt and pepper to taste. Add a piece of butter.
4. Cut the bread into small cubes. Place on a baking sheet greased with butter. Place in the oven preheated to 180°C for 5-7 minutes. When the crackers are dry, sprinkle them with vegetable oil.

If you need to get hot crackers, you need to put them in a plastic bag and pour 1 tbsp into it. l. vegetable oil and add 3 cloves of garlic, passed through a press. Tie the bag and shake well so that the crackers have time to soak.

I present cream of mushroom soup made from champignons with cream. Nowadays, no one cooks it at home anymore. People are paying more and more attention to standard recipes. In their opinion, it is better to cook borscht or pasta every day than to experiment in your kitchen.

But since you found this recipe and have already started reading it, let me say a few parting words. By preparing creamy champignon soup, you will not only surprise your household, but you yourself will understand how cool this recipe is. I assure you, if you cook it today, it will definitely hit the spot and become a favorite dish. Also read the recipe, it contains only vitamins.

Ingredients:

1. Champignons – 350 gr.

2. Potatoes – 350 gr.

3. Chicken broth

4. Cream at your discretion

5. Onion - 200 gr.

6. Salt and pepper to taste

Cooking method:

1. Chop the potatoes into small pieces, place them in a saucepan, add salt and fill with water. Place on the fire and cook until done.

2. Meanwhile, prepare the croutons. Yesterday's loaf is best suited for this; it is no longer soft and has not yet dried out. We cut it into cubes, I recommend cutting off the crusts.

Grease the frying pan with oil and heat to the optimum temperature. Fry our croutons until ready. During cooking, you can season the croutons with sweet paprika or other seasoning of your choice. Also, do not forget to stir them during the cooking process.

3. Once you’ve sorted out the croutons, it’s time to prepare the champignons. First, of course, you need to cut them.

4. Cut the onion into half rings and place in a hot frying pan with oil, fry until transparent for 2 minutes.

5. Add mushrooms to the onions and fry them until tender. Don't forget to add salt.

6. Take a blender with a cup and put fried champignons and onions into it. Grind until puree.

7. Add a little chicken broth to the mushrooms and start the blender again.

8. Turn the boiled potatoes into puree, add our mushrooms to it.

9. Add a little more broth, literally one ladle, and using a ready-made submersible blender, grind the entire composition of the future soup.

10. For a creamy taste, add a little cream or milk, it all depends on what is currently available. But with cheese, of course, if you add it to the main composition, the dish acquires an even creamier taste. You can experiment, just don’t forget to tell me about it.

11. If the mass seems thick in your opinion, you can add a little more broth, completely at your discretion. Be sure to adjust the taste for salt and add ground pepper if desired.

12. Pour the soup into bowls.

13. Sprinkle croutons on top and garnish with herbs, ready!

Additional Information:

Champignons are popularly jokingly nicknamed “forest meat.” Due to their high protein content, they quickly fill a person. The benefits of champignons are undeniable: they have a subtle mushroom taste and aroma, they are rich in easily digestible protein, and also contain amino acids, vitamins and other useful substances that are essential for the human body.

Potassium, calcium and phosphorus, present in sufficient quantities in these mushrooms, improve metabolism, the general condition of the nervous system, strengthen memory, and normalize the condition of the skin and mucous membranes.

Folic acid, contained in champignons and practically absent in other plants, is necessary for humans to maintain the reproductive system in working order and for the normal intrauterine development of children. Therefore, champignons must be included in the diet of pregnant women. Champignons do not contain toxic substances, they are safe.

Cream-based champignon soup is a hearty, easily digestible dish, distinguished by a delicate creamy taste and unobtrusive mushroom aroma. The best companions for this soup are greens and croutons. Recommended for feeding children, the elderly, and those who need to quickly regain strength.

Video recipe:

I really hope I answered your question on how to make a simple champignon soup parée and that you enjoyed this recipe. The calorie content of this product is not too high, so I can easily classify it as a dietary dish.